18 May 2009

Vegan Tofu Parm

My husband, the Carnivore, turns 32 today, and of course, he's going to ask for his normal birthday meal - Chicken Parm. Now, he loves this stuff like white loves rice, so of course I'm going to make it for him.

Typically what we do is swing from the carnivore end of the spectrum in winter to the vegan end in summer. Spring and Fall are transitions. It keeps no one extremely happy all the time, and everyone very happy some of the time.

And it keeps me on my toes.

Honestly, after a winter of 'flexitaring' over to the meat side of the pond, I'm just kind of 'done' with meat - and I'm allergic to dairy - so I've developed this variation of his favorite meal for myself.

Tofu Parmesan is surprisingly easy to make, if you have a few basic ingredients preassembled. This vegan version omits the traditional egg dip in favor of Italian dressing, which adds a lot of flavor to the meat itself. You’ll want to ensure that the dressing is vegan.

The addition of seasoned breadcrumbs enhances the dish, so that every bite is packed with taste. This recipe can easily be doubled or tripled and frozen. Simply freeze the dish after it has been assembled and before it has been baked the second time. To reheat, place - frozen - in a 400 degree oven for 18-20 minutes or until heated through.